To celebrate the shelled delicacy, Café Rouge in Cardiff is planting 20 oversized cut out snails around Mermaid Quay – redeemable as food hampers and bottles of wine.

The snail hunt starts at 11am.

Restaurant manager, Andra Pisarenoka said:

"Anyone who enjoys eating mussels, clams or lobster should try snails as the texture is very similar. They are really delicious and also very good for you. Most people don't realise they are low in fat and rich in protein, magnesium and vitamin C."

They've made this video to go with the event:

Now it's your turn – so go on then Cardiff – what do we think about snails?

To make the Arrabiata sauce, heat the oil in a non-stick pan over a medium-low heat. Add the garlic and red pepper. Saute, stirring until garlic turns golden. Put the chopped tomatoes into a food processor or a blender and pulse briefly until smooth. Add to the garlic, hot pepper and oil mixture. Simmer, stirring occasionally, for 20-25 minutes.

Once the sauce is ready, place the snails into a shallow ovenproof dish. Add two teaspoons of the tomato sauce to the top of each snail and finish by adding ½ teaspoon of softened garlic butter to the top of each snailCook under the grill or in a hot oven for 5 minutes until the butter is sizzling. Garnish with parsley and serve immediately.